But first, let's set the record straight: the old adage that you shouldn't eat oysters in months that don't contain the letter "R" (so May through August) isn't necessarily true. "Oysters go through reproductive changes in the summer which can affect their texture" says Finger.

Instead of being firm and plump in the summer, they can be a bit fatter and softer. That doesn't mean they aren't safe to eat. "They're definitely not inedible—maybe they're not as good for the half shell, but they are perfect for the grill," he says.

Sewall suggests choosing oysters that are a bit larger, so they sit flat on the grill and you won't lose their juices. "Once open, they’re pretty much read to go. Remove that top shell then squeeze a little bit of lemon over them or top with a bit of flavored butter."

If you don't have a grill, you can also bake them in a 350°F oven. "You can bake oysters in the shell and eventually that shell will pop. It may not pop wide open but the hinge will get loose. Carefully use an oyster knife to loosen and remove the top shell, put a little butter on the oysters, and throw them back in the oven to melt a little bit," says Chef Jeremy.

Regardless, the result is the same: awesome oysters without the stress, which means they are summer approved.